Cheesy Nachos on BBQ

It’s funny how something as simple as bbq cheese curds nachos can turn into the centerpiece of an evening. The smell hits first, of course – that unmistakable drift of grilled cheese, smoky sauce softening in the heat, a little bite of jalapeño even in the air – and suddenly everyone’s inching closer to the grill. Chips crackle when you lift them, and the cheese pulls so slow and stringy it almost dares you not to make an absolute mess of things. And you will. It gets on your fingers, you lick them, someone laughs from across the yard. It’s not neat, or fancy, or quiet… but goodness, it’s good.

Why You’ll Crave It

• That glorious smoky BBQ flavor kisses everything – even the chips on the bottom taste cooked.
• Cheese curds melt unevenly in the best way, so some bits stretch and some go all squeaky and golden.
• Ridiculously simple to make, and still feels a little indulgent – the kind of thing you’d crave after a long week.
• Can be dressed up for guests or demolished in sweatpants – works both ways.
• You get to stand around a grill chatting while it cooks – that counts as cooking, right?

The first time I made these, my brother walked in midway through cooking and ate half the pan straight off the grill – didn’t speak till his second bite.

What You’ll Need

• Tortilla chips: you want about 200g of good-quality ones, sturdy enough to hold cheese without collapsing
• Cheese curds: 250g, scattered generously – they melt unevenly and that’s kind of the whole point
• Shredded cheddar cheese: 150g, sharp is best, and it helps glue everything together
• BBQ sauce: 100ml of your favorite brand, or homemade if you’re feeling ambitious
• Jalapeños: 50g sliced thin – from a jar is fine, fresh adds more bite

Easy How-To

Light the Grill

Warm up the BBQ to a nice medium-high heat. Not scorching, you don’t want blackened chips. Just hot enough to melt cheese fast, and give the sauce a bit of a caramel edge.

Lay the Base

Grab a broad piece of foil (heavy-duty if you’ve got it), scrunch the edges slightly to form a shallow tray, and spread out the chips in a fairly even layer. Try to avoid big gaps – bare foil spots get too crispy, and nobody likes a chipless patch.

Add All That Cheese

Toss on the cheese curds first – scatter with light hands, like throwing handfuls of snow. Then tuck the shredded cheddar into the gaps. Doesn’t have to be perfect but aim for some on every chip if you can.

Drizzle and Top

Now the sauce – just swirled over gently, not flooded. A spoon or squeeze bottle helps. Then dot the jalapeños across the top, or pile them on one side if you’re being considerate (or spicy).

Onto the Grill

Use tongs to carefully place the foil tray on the grill. Lid down. Let it sit and sizzle for about 5 to 7 minutes. Open once or twice near the end to peek – the curds should be melty but still shapely.

Pull & Plate

Carefully take the foil off the grill – it’s hot, obviously. Slide the whole mess onto a board or big tray. Cheese will stick to everything subtly and that’s part of the fun. Eat immediately. Greedily, preferably.

Good to Know

• Don’t wander too far while grilling – nachos turn from bubbling bliss to burnt scrap surprisingly fast.
• If your grill has hotspots (most do), spin the tray around once halfway through.
• Leftovers exist in theory, but I haven’t personally seen any.

Serving Ideas

• Scatter chopped green onions and fresh cilantro over the top for a tiny herbal lift.
• Offer bowls of sour cream, salsa, or avocado on the side – especially if guests are around.
• Try serving straight from the foil on a picnic table – it’s casual, rustic, and feels just right.

Top Tricks

• Double-layer your nachos if feeding a crowd: chips, cheese, then more chips and cheese. Makes it feel twice as generous.

Frequently Asked Questions

What if I don’t have cheese curds?

You can substitute with small cubes of low-moisture mozzarella or chunks of Monterey Jack. It won’t squeak, but it’ll still melt beautifully.

Can I bake these instead?

Absolutely. Pop the foil tray in a 400°F (200°C) oven for about 10 minutes until melted. Still great, just minus the smoky kiss of the grill.

How do I keep the chips from turning soggy?

Make sure to grill or bake them right after assembly – no one likes waiting nachos. Over-saucing can also be the culprit, so drizzle with care.

What drinks go well with this?

Cold lager or sparkling water with lime. Even a smoky mezcal cocktail plays nicely here. Anything crisp will cut that cheese richness.